Mussels steamed with lemon grass

Preparation info
    • Difficulty


Appears in
Keith Floyd's Thai Food

By Keith Floyd

Published 2006

  • About


  • 450 g/1 lb mussels in their shells, debearded and scrubbed
  • 3 garlic cloves, peeled


  1. Wash the mussels in several changes of cold water to ensure all the sand and grit have been removed. Throw away any mussels that do not close fully when gently tapped.
  2. Heat a little oil in a wok and stir-fry the garlic, onion, ginger, lemon grass and chillies gently for a couple of minutes until they release their fragrance.
  3. Tip the mussels into the wok